{"product_id":"slow-roasted-pork-belly-with-fennel-rosemary","title":"Slow-Roasted Pork Belly with Fennel \u0026 Rosemary","description":"\u003cp\u003eThis Italian-style pork belly - pancettone - is scored, rubbed with herbs, and slow-roasted until the skin crackles and the meat falls apart. A mustard and pan-juice dressing ties it all together. Your pizza oven is brilliant for this: start with moderate heat to render the fat and crisp the skin, then let the retained heat finish the job gently. The fennel seeds are the secret - they cut through the richness of the pork beautifully.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pork belly joint (about 1.5kg), rind scored by your butcher\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon fennel seeds\u003c\/li\u003e\n  \u003cli\u003e1 sprig fresh rosemary, leaves stripped and chopped\u003c\/li\u003e\n  \u003cli\u003e2 cloves garlic, crushed\u003c\/li\u003e\n  \u003cli\u003e100ml extra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003e100ml white wine\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons coarse sea salt\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon Dijon mustard\u003c\/li\u003e\n  \u003cli\u003eSalt and black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLet your pizza oven settle to around 180°C.\u003c\/li\u003e\n  \u003cli\u003eScore the pork rind deeply if your butcher hasn't already. Rub the coarse salt firmly into the scored skin - this is what gives you crackling.\u003c\/li\u003e\n  \u003cli\u003ePour the olive oil into a roasting tin and add the garlic, rosemary, and fennel seeds. Slide the tin into the oven for 10 minutes to infuse the oil.\u003c\/li\u003e\n  \u003cli\u003ePlace the pork belly skin-side up in the tin. Pour the white wine around the sides (not over the skin).\u003c\/li\u003e\n  \u003cli\u003eRoast for about 2 hours, checking occasionally. The skin should blister and crackle, and the internal temperature should reach at least 75°C, ideally 84°C for pull-apart tenderness.\u003c\/li\u003e\n  \u003cli\u003eRemove the pork and rest for 10 minutes on a board. Strain the pan juices into a small pan, whisk in the Dijon mustard, and warm through to make a quick sauce.\u003c\/li\u003e\n  \u003cli\u003eSlice the pork belly thickly and serve with the mustard jus.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507809689984,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/slow-roasted-pork-belly-with-fennel-rosemary-5549236.jpg?v=1772492423","url":"https:\/\/kitcheninthegarden.co.uk\/products\/slow-roasted-pork-belly-with-fennel-rosemary","provider":"Kitchen In The Garden","version":"1.0","type":"link"}